Toxins And Contaminants In Indian Food Products

Download or read book Toxins and Contaminants in Indian Food Products written by Ramesh Kumar Sharma and published by Springer. This book was released on 2016-11-04 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native botanical ingredients, and the question if such ingredients should be regarded as foods or drugs. It also sheds light on chemical aspects of organic farming practices in India. Readers will also find information on pesticides and other detrimental chemicals detection in Indian farming. The authors present a useful opinion on how and why food contaminants can lead to border rejections during export, in particular to the European Union.

Download or read book Toxins and Contaminants in Indian Food Products written by Ramesh Kumar Sharma and published by Springer. This book was released on 2018-07-20 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native botanical ingredients, and the question if such ingredients should be regarded as foods or drugs. It also sheds light on chemical aspects of organic farming practices in India. Readers will also find information on pesticides and other detrimental chemicals detection in Indian farming. The authors present a useful opinion on how and why food contaminants can lead to border rejections during export, in particular to the European Union.

Download or read book Toxins and Contaminants in Indian Food Products written by Ramesh Kumar Sharma and published by . This book was released on 2017 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Download or read book Mycotoxins in Food and Feed written by Pradeep Kumar and published by CRC Press. This book was released on 2023-01-20 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues. Mycotoxins in Food and Feed presents an overview of all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food and feed, effect on agriculture, effect on human health, detection technique, masked mycotoxins, and management and control strategies. Key Features Provides broad coverage of mycotoxins and their effects on food and feed Includes comprehensive information of occurrence, chemistry, detections methods and management strategies for each toxin Discusses the recent development in detection technologies for major mycotoxins Explores agricultural practices and post-harvest management strategies for managing mycotoxin infestations

Download or read book Analytical Methods for the Assessment of Maillard Reactions in Foods written by Rajeev K. Singla and published by Springer. This book was released on 2018-03-08 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

Download or read book Herbal Insecticides, Repellents and Biomedicines: Effectiveness and Commercialization written by Vijay Veer and published by Springer. This book was released on 2016-02-15 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book looks closely at herbal product development and commercialisation. In spite of an ever-growing demand, there is a dearth of safe and effective herbal products that meet consumers’ expectations. Therefore, this book takes it upon itself to elaborate on the development process of herbal insecticides, repellents and biomedicines from a commercialisation point of view. The introductory chapters deal with the various strategies for disease vector control and provide an overview of herbal biomedicines. The subsequent chapter describes plants with mosquito larvicidal activity, including a comprehensive list of lethal concentrations against different mosquito species. The chapter on Himalayan plants discusses potential botanical insecticide sources and their chemical constituents before delving into the topic of natural insecticides of microbial origin and their efficacy against mosquitoes. Plant-derived insecticides belonging to different chemical classes and the extraction, purification and characterisation of bioactive compounds are illustrated, as well. The recent technological advances in the formulation of microbial, biochemical and botanical insecticides are also reviewed. Three chapters focus on important medicinal plants useful for treating human ailments, with special reference to the traditional healing practices of northeastern India. This is followed by a chapter on the production, use and safety of biopharmaceuticals and edible, plant-based vaccines. The intellectual property issues related to herbal products in India including patents, trademarks, geographical indications, trade secrets and traditional knowledge resources are plainly examined. The book ends with a chapter on the herbal product registration process in India, wherein the data requirements for registration, clinical efficacy trials, toxicity studies, quality control, packaging and labelling are clearly explained. In conclusion, this book is a step-by-step guide for the development of safe, effective and commercially viable herbal insecticides, repellents and biomedicines.